Are you looking for an easy breakfast solution that tastes great, gets you and your family more whole grains, nutrients and fiber with fewer calories than a bagel and tastes great? Would you like it even better if this was a grab and go item? Then it is time to get out your muffin pans! Our test kitchen has made you a breakfast or snack muffin that you can grab and take withyou, but ounce for ounce contains 100 less calories and 2 more grams of fiber than a bagel.Here is how they compare:Bagel Grain MuffinPortion size      3 oz      3 ozcalories:             233       133fat(g)                   1.5          2.3protein(g)          8              5carbohydrate(g) 47      24fiber(g)              1.5          3.75sodium(mg)    274         155sugar(g)           10.4          3.6We have designed this recipe so you make a large batch of dry muffin mix and store it in your refrigerator. That way you can bake your muffins a dozen at a time.Here is the recipe. Be sure to read the muffin success tips that follow.Dry Mix For 3 dozen Whole Grain Muffins:1 1/2 cups regular oatmeal1 cup oat bran4 cups whole wheat flour1 cup ground flax seeds*1 cup wheat germ1/2 cup all purpose flour1/2 cup sugar3 Tbsp baking powder1 tsp baking sodaPlace dry ingredients in a large bowl and mix well. Store in a large sealed container in your refrigerator until you are ready to bake your muffins.For one dozen muffins:2 cups nonfat skim or soy milk1 tsp vanilla extract1/4 cup pureed prunes*3 1/3 cups dry mix (from above)1/2 cup frozen blueberries* (add last)Preheat your oven to 375 degrees. Spray a nonstick muffin pan with cooking oil spray. Paper cups are recommended if you are using a pan without a nonstick surface.Place the liquid ingredients in a large bowl and mix well. Add the dry mix and stir until thoroughly incorporated. Fold in the fruit last. Scoop muffins using a third cup measure or medium-size scoop. Bake immediately at 375 degrees for 18-20 minutes. The muffins are done when their center is firm to the touch and a toothpick inserted in the middle comes out clean.Remove pan from oven and turn muffins out onto a rack to cool.Note: if you want to use all the dry mix in a large batch of muffins, triple the amount of soy milk, vanilla, prunes, and fruit and proceed as above.Tips for success:• Measure the dry ingredients correctly! Spoon or lightly place the flour into your measuring cup. Using your cup to scoop it out packs the flour into the cup, causing you to add too much. Make the flour level with the top of the measuring cup. Incorrect measuring is a cause of bakingfailures.• Make sure you preheat your oven. Bake your muffins in the center for best results.• Bake your muffins immediately for maximum leavening.• Remove muffins from the pan right away so they don’t get soggy on the bottom.• Freeze muffins when they are completely cool in a zip-lock style bag.*Substitutions:Flax may be substituted with equal parts ground oatmeal and wheat germ. Flax adds wonderful texture and moisture to baked goods. You can find flax seeds in some grocery stores and natural food stores. Buy a large batch, and grind in a blender, food processor or coffee grinder; store in the refrigerator. Add ground flax to pancakes, smoothies, baked goods, cereal and more. Flax is a very good source of essential fatty acids, phytoestrogens and fiber.For pureed prunes you can buy jars of baby food or look for theses in the baking aisle.Blueberries may be substituted with other small bits of fruit such as diced peaches, raspberries or diced apples.